Cucumber & fennel with orange-mint dressing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Cucumber, peeled, halved, seeded & diced |
| 1 | small | Fennel bulb, trimmed & finely slivered |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Walnut oil |
| 1 | tablespoon | Fresh mint |
| 1 | each | Granny Smith apple, cored, quartered & sliced |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Walnuts, chopped & toasted |
| 1 | tablespoon | Cilantro, chopped |
| ⅛ | teaspoon | Paprika, sweet or hot |
| Salt & pepper | ||
Directions
SALAD
VINAIGRETTE
SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix.
VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts.
Yamuna Devi, "Yamuna's Table"